Do your kids love chicken nuggets but they’re the very last thing you want to give them for a nutritional dinner? Crumbed chicken tenderloins are all the fun of chicken nuggets and a whole lot yummier – pair these tasty chicken strips with an easy peasy lime squeezy aioli and a green salad and you take a simple chicken dinner from go to woah!
There’s no denying the kids are probably still going to dip their chicken tenders into tomato sauce and pick the cucumber and lettuce out of the salad, discarding the lime aioli and various other salad stuffs but still, the adults will enjoy every bit of this light dinner, perfect for summer nights.
- Prep time : 30 mins
- Cooking time : 6 mins
Crumbed herb chicken nuggets with lime aioli ingredients
- Lime aioli ingredients
- 1 garlic clove, crushed
- 1 egg, separated (at room temperature)
- 1 tsp dijon mustard
- 1½ tbsp fresh lime juice
- 250g light olive oil
- sea salt flakes
- cracked pepper
- Crumbed herb chicken ingredients
- 700g chicken breast tenderloins
- 50g flour
- 2 large eggs, beaten
- 100g panko crumbs
- 2 tbsp parsley, finely chopped
- 1 tbsp rosemary, leaves only, finely chopped
- 40g Parmesan cheese, finely grated
- sea salt flakes
- canola oil for shallow frying
Fresh breadcrumbs can be used in this recipe, but the panko crumbs combined with Parmesan cheese give a delicious crunch which is completely worth splashing out on.
- Prepare the aioli by whipping out your food processor, blender or Thermomix – it’s much easier by machine than by hand. Add the garlic, egg yolk, salt, pepper, mustard and lime juice to the bowl and blitz for 20 seconds (Thermomix users, mix 20 seconds/speed 4).
- With the motor running on your appliance, very slowly add the oil until the aioli starts to emulsify, thickening up. Thermomix users, a great way to do this is to lightly pour the oil on to the lid and let it drizzle down past the MC. Add the reserved egg white and pulse for 10 seconds. Refrigerate until required.
- Combine the panko crumbs, herbs, Parmesan cheese, salt and pepper in a shallow bowl.
- Set yourself up a ‘crumbing station‘ and prepare to make a bit of a mess. Using your clean hands, dust the chicken in the flour, dip in beaten egg and then coat in the crumb/herb/cheese mixture. Repeat for all chicken tenderloin pieces.
- Heat the canola oil in a large frypan over medium heat. Cook chicken for around three minutes on each side until golden. Drain on paper towel to absorb excess oil.
Serve your herb crumbed chicken tenderloins with the lime aioli and extra lime wedges on the side to squeeze over for extra tang!
- This recipe serves five to six, depending on appetite.
- This recipe was adapted from a gluten free version originally found at Hungry & Fussy, one of my favourite domestic goddesses.
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